I grew up on the Mississippi and have had a lot of carp that was excellent. I’ll take it over cat any day. From what I hear these things are so bony they’re a pain to clean.
“From what I hear these things are so bony they’re a pain to clean.”
I believe they leave the bones in the fried portions like Joe’s photos show but cut through them every 1/8th inch or so
to make the fillets edible. IIRC the same bone-cutting method was shown on an old “Iron Chef” episode with carp or eel.